Name: Sticky Toffee N.O.L.A
Ingredients: 1 quart cream; 4 oz buttermilk; 2 drop rennet; 4 oz dates, pitted and chopped; 1 tsp baking soda; 10 oz water; 2 oz butter; 4 ¼ oz brown sugar; 4 oz cane syrup; 7 oz all purpose flour; 2 eggs; 1 Tbsp baking powder; ¼ tsp salt; 2 oz butter; 8 oz heavy cream; 5 oz brown sugar; 2 oz cane syrup; ¼ tsp vanilla extract; ¼ tsp salt

Ingredients

Creole Cream Cheese

quart cream

oz buttermilk

drop rennet

Pudding

oz dates, pitted and chopped

tsp baking soda

oz water

oz butter

4 ¼

oz brown sugar

oz cane syrup

oz all purpose flour

eggs

Tbsp baking powder

tsp salt

Sticky Toffee Sauce

oz butter

oz heavy cream

oz brown sugar

oz cane syrup

tsp vanilla extract

tsp salt

Ingredient Substitution Guide

Directions

Step 1

Combine the cream, buttermilk and rennet in a stainless steel or glass bowl. Cover with cheesecloth for 24 hours at room temperature. Cover and chill. Can be used in more liquid state or drained in cheesecloth for thicker cheese.

Step 2

Bring water to a boil and add baking soda. Pour over dates and set aside to cool.

Step 3

Cream butter, brown sugar, cane syrup together. Add eggs, one at a time. Stir in sifted flour, baking powder and salt.

Step 4

Add the date and water mixture and stir until smooth. Pour into loaf pan.

Step 5

Bake at 320 degrees for 35 to 40 minutes or until set.

Step 6

To Serve: Smear some of the Creole cream cheese on plates or bowls. Slice or spoon some of the pudding on each plate. Spoon over the toffee sauce and garnish with a little more cane syrup, splash of Bourbon (optional) and fresh pecans.

Step 7

Combine the butter, cream, sugar, and syrup in a medium saucepan and bring to a boil. Simmer about 5 minutes until slightly thicker. Add vanilla and salt.

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